Hearty Tortellini Vegetable Soup
A hearty vegetarian cheese tortellini soup recipe with stovetop and optional super fast microwave directions. Packed with veggies.
Ingredients
| 3 | cups |
mushrooms
small, quartered |
* |
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
zucchini
chopped |
|
| 1 | tablespoon |
olive oil
plus 1 teaspoon |
|
| 2 | small |
garlic cloves
minced |
* |
| 4 | cups |
spinach
washed, drained |
|
| 3 | cups |
tomatoes
stewed |
|
| 2 | cups |
vegetable stock
or chicken stock if non-vegetarian |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| 56 |
tortellini
frozen, stuffed with ricotta cheese |
* |
Directions
Stovetop
Heat oil in a large soup pot over medium-high heat. Add the onions, cook for about 5 minutes then add the mushrooms, carrots, and garlic. Stir gently and cook for five or ten minutes or until the veggies are beginning to soften.
Add the remaining ingredients, except the tortellini, bring to the boil and reduce heat to a simmer. Simmer for 20 minutes or more as desired.
About 10 minutes before you're ready to serve, add the tortellini and cook until al dentè.
Serve with crusty bread and grated parmesan cheese (optional).
Microwave
In a 4-quart microwavable casserole combine mushrooms, onions, carrots, zucchini, oil, and garlic and stir to coat.
Cover and microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add remaining ingredients except tortellini and stir to combine.
Cover and microwave on HIGH for 6 minutes, stirring once Add tortellini and stir to combine; cover and microwave on Medium for 5 minutes.
Let stand for 5 minutes, stirring after 3 minutes, until tortellini are soft.
Nutrition Facts
Serving Size 263g (9.3 oz)
